..38). However, storage to 71 d increased the rancid flavor score from a negligible 0.06 to 0.60 (P=0.04), suggesting that rancidity development swamped more subtle effects...

Effect of several sugars on consumer perception of cured sheepmeat

O A YoungAUT Univ, Auckland, New ZealandJ Food Sci 74:S198-204. 2009

..The restriction of significant misidentification to males is less easy to explain but may be associated with the possible greater sensitivity of females to volatile fatty acids, which are components of sweat...